If you follow the care advice around here most enameled cast iron is gonna last a long time. the best would likely be non enameled. i have vintage cast iron frying pans that are used weekly.

i love my staub items - still expensive, but less than le creuset. the advantage there is the interior enamel is black. i’ve used this pot regularly (like at least twice a week) for 8 yrs, still going strong.

i have a cuisinart that looked and held up similar to my old roommates le crueset when we lived together. how they compatibly fair now i’m not sure.